Apple-Cheddar Mac + Cheese

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Apple-Cheddar Mac + Cheese

Apple-Cheddar Mac + Cheese
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: USApple
Food Groups: Dairy, Fruits, Grains
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Special Features: Kids Love It, Kids Can Help Make It , Vegetarian , Meals for one or two


1 ¼ cup dry elbow Macaroni (5 ounces)
1 ½ cup small diced, unpeeled, tart green or red Apples
2 tablespoons Butter
¼ cup finely chopped Onion
2 tablespoons all-purpose Flour
2 ¼ cup low-fat Milk
1 small Bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese (about 10 ounces)
½ teaspoon dry Sherry
Salt to taste
Ground white Pepper to taste
1/3 cup plain Panko (Japanese bread crumbs - regular bread crumbs can be substituted)


1. Preheat oven to 350° F. Butter a 11/2-quart round casserole; set aside.
2. Cook pasta in large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking; drain well. Return pasta to saucepan. Add apples.
3. Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or tender. Stir in flour; cook and stir about 1 minute or until fragrant.
4. Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often.
5. Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper.
6. Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole. Sprinkle with remaining 1/3 cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned. Let stand about 5 minutes before serving.

Nutrient Information
Calories: 574
Total Fat: 29 g
Saturated Fat: 18 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 660 mg
Carbohydrates: 49 g
Protein: 27 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 700 mg

Cook's Notes:

Reduce the butter by half, use fat-free milk and substitute one cup of reduced-fat Cheddar cheese to cut the fat and calories in this dish.